Ginger Pumpkin Pie with Streusel

Name: Ginger Pumpkin Pie with Streusel
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 8 servings.
Ingredients: Pastry for single-crust pie (9 inches); 1 can (15 ounces) solid-pack pumpkin; 1 cup evaporated milk; 2 large Eggland's Best eggs, lightly beaten; 1/2 cup packed brown sugar; 2 teaspoons grated fresh gingerroot; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; GINGERSNAP STREUSEL:; 1/2 cup crushed gingersnap cookies; 1/4 cup chopped pecans; 2 tablespoons all-purpose flour; 2 tablespoons brown sugar; 2 tablespoons butter, softened

Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans.

Ingredients

Pastry for single-crust pie (9 inches)
1 can (15 ounces) solid-pack pumpkin
1 cup evaporated milk
2 large Eggland's Best eggs, lightly beaten
1/2 cup packed brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
GINGERSNAP STREUSEL:
1/2 cup crushed gingersnap cookies
1/4 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons butter, softened

Directions

Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1 in. beyond edge of plate; flute edges. Place plate on a baking sheet.
In large bowl, combine the pumpkin, milk, eggs, brown sugar, ginger, pie spice and salt. Pour into crust. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 15 minutes.
Meanwhile, in a small bowl, combine the cookie crumbs, pecans, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over pie. Bake 35-45 minutes longer or until knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.